"Taste of L'Artusi" Pasta Kit for 12

• Pasta and sauces ship fresh with ice packs, may thaw during transit.
• Cheese and parsley ship fresh with ice packs, may thaw during transit.
• Pesto, pine nuts, and stracciatella should be stored in the refrigerator if planning to eat within 2 days of delivery. If storing for later use, freeze for up to 2 months. Thaw before use.
• Upon arrival, store pasta and sauce in the refrigerator for up to 2 days, or in the freezer for up to 2 months.
• Upon arrival, store cheese in the refrigerator for up to 1 month.
• Upon arrival, store parsley in the refrigerator for up to 5 days.

To Serve

Tagliatelle Bolognese Pasta Dinner
Prep

• Allow Bolognese Bianco sauce to thaw in the refrigerator overnight.
• In a large pot, bring 4 quarts of generously salted water to boil.
• Pick and finely chop the parsley.
• Cut open the bag of grated parmesan cheese.

Prepare

• Place a saucepan or large sauté pan over medium heat and add the sauce. Heat until it starts to simmer, stirring occasionally.
• When pasta water comes to a boil, add Fresh Tagliatelle Pasta and cook for 2-3 minutes, stirring occasionally.
• Once cooked, reserve pasta water and add pasta to the sauce.
• Add half of the grated cheese, half of the chopped parsley and stir to combine, adjusting the consistency with reserved pasta water (about ½ cup).
• Plate pasta and garnish with remaining cheese and parsley.
• Serve and enjoy!

Taglierini all’Amatriciana Pasta Dinner
Prep

• Allow Amatriciana Sauce sauce to thaw in the refrigerator overnight.
• In a large pot, bring 4 quarts of generously salted water to boil.
• Pick and finely chop the parsley.
• Cut open the bag of grated Pecorino cheese.

Prepare

• Place a saucepan or large sauté pan over medium heat and add the sauce. Heat until it starts to simmer, stirring occasionally.
• When pasta water comes to a boil, add Fresh Taglierini Pasta and cook for 2-3 minutes, stirring occasionally.
• Once cooked, reserve pasta water and add pasta to the sauce.
• Add half of the grated cheese, half of the chopped parsley and stir to combine, adjusting the consistency with reserved pasta water (about ½ cup).
• Plate pasta and garnish with remaining cheese and parsley.
• Serve and enjoy!

Gemelli Pasta Dinner
Prep

• If frozen, allow pesto, pine nuts, and stracciatella to thaw in the refrigerator overnight.
• Pasta can be cooked frozen or thawed.
• In a large pot, bring 4 quarts of generously salted water to boil.

Prepare

• When the pasta water comes to a boil, add pasta and cook for 2-3 minutes, stirring occasionally.
• Once cooked, reserve 1 cup of pasta water and drain the pasta thoroughly.
• Return the pasta to the pot and add the pesto. Cook on medium heat for 1 to 2 minutes, adjusting the consistency with the reserved pasta water 1 tablespoon at a time, until the pasta is coated.
• Plate pasta and garnish with the stracciatella, pine nuts, and a drizzle of olive oil.
• Serve and enjoy!

Suggested Wine Pairings (Not Included)

Tagliatelle Bolognese

• A textural, alpine white like Petite Arvine from Valle d’Aoste
• A a nuanced, elegant red like Nebbiolo from Alto Piemonte or Valtellina

Taglierini all’Amatriciana

• A darker, savory Rosato like Cerasuolo d’Abruzzo from Abruzzo
• An earthy, structured red like Aglianico, from Campania

Gemelli Pesto

• A crisp and citrusy Vermentino from Liguria

Olive Oil Cake – Add On

• Allow cake and raisins to come to room temperature before enjoying.
• Whip cream until it reaches medium peaks.
• Sift sugar over cake and cut into 8 slices.
• Plate by adding a dollop of whipped creme fraiche to the side of a cake slice and a scoop of raisin marmellata to the other side.
• Serve and enjoy!